Best Parmesan Potatoes With Jalapeño Jelly Recipes

PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
• Pour butter into a 9x13 inch baking dish. Stir in potatoes.
• Bake in preheated oven for 1 1/2 hours, stirring occasionally.

JALAPENO POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by at least 1 inch.
• Add the salt.
• Cook the potatoes over moderate heat until they are tender (about 25 minutes).
• Drain the potatoes, allow to cool.
• When potatoes have cooled enough to handle, slice them very thin.
• Preaheat the oven to 350°F.
• Grease a large baking dish (9x13).
• Warm the butter and oil in a sacuepan over medium heat.
• When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
• Stir in the pimientos, the jalapenos, and the jalapeno liquid.
• Sprinkle the flour over the vegetables; mix it in well.
• Pour the milk in gradually, stirring to avoid lumps.
• Simmer briefly until the mixture is thickened.
• Remove the pan from the heat, add the grated cheese, mix well.
• Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
• Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
• Serve the potates hot.

PARMESAN POTATOES WITH JALAPEñO JELLY

Steps:

• Preheat oven to 350°F.
• Grease small oven proof gratin dish with 1 teaspoon butter.
• Cover bottom of dish with potato slices overlapping.
• Sprinkle with salt and fresh ground pepper to taste.
• Dot with jalapeño jelly, dot with butter.
• With a veggie peeler, top layers with thin slices of Parmesan to cover.
• Repeat layers, to fill the dish, ending with Parmesan slices.
• Pour milk or cream gently over all so that it comes within a quarter inch of the top of the dish.
• Bake on middle rack in 350°F oven for 45 minutes to an hour, or until potatoes are tender and top is well browned.